- 1/2 box Linguini Noodles cooked and drained
- 3 to 4 lobster tails
- 1/3 cup white wine or chicken broth
- 2 cups heavy cream
- 7 tbsp butter
- 4-5 cloves garlic minced
- 4 oz cream cheese or shredded Mozzarella
- 1 cup grated parmesan cheese
- 1 tbsp Cooking With Greens Spicy Seafood Seasoning
- 1 tsp Cooking With Greens Go To Seasoning
- 1/2 cup fresh baby spinach
- 1/2 cup fresh Parsley chopped
- 1 tbsp olive oil
Boil salted water in large pot for Linguini. In a large, deep skillet (with a lid) over medium-low heat, melt 2 tablespoons of butter. Once melted, add the garlic and cook until fragrant, about 30-60 seconds. Add the lobster tails and cooking wine to the pan. Cover the pan and steam the lobster tails for 6-8 minutes or until the tails are a bright reddish-orange and the meat is white or opaque-white. Remove the lobster tails from the pan to cool slightly before removing the meat. Place the lobster tails on a cutting board. Use a clean kitchen towel to shield your hands from the heat and to hold the lobster tails while you use kitchen shears to cut the lobster tails right down the middle on the top and bottom of the shell. Set the meat aside. Pull out the meat and dice the meat into 2-inch pieces. By this time, the noodles should be done. drain and set aside. While the lobster cools add the remaining 5 tablespoons of butter to the pan and melt the butter. Add in whipping cream and seasonings and bring the mixture to a bubble (NOT a boil). Once bubbling, reduce the heat to simmer and simmer while often stirring until the mixture has thickened. This will take about 5 minutes. Fold in spinach. Add in the Parmesan and mozzarella or cream cheese (or both!) and continue to cook and occasionally stir until the sauce has thickened. This will take about 5-10 minutes. Toss in lobster pieces. Toss pasta into the sauce. Serve with chopped parsley and lemon wedges..and additional shaved parmesan if necessary!
